Prep: 20 minutes
Total: 2 hours 30 minutes
for the tongues:
12 lamb tongues, washed
6 whole black peppercorns
2 garlic cloves
1 bunch parsley stalks
1 leek, trimmed and chopped
1 rib celery, chopped
1 sprig thyme
1 yellow onion, halved
1 tablespoon olive oil
for the bean salad:
250 grams green beans, trimmed and blanched
100 grams watercress, washed, leaves picked
for the green sauce:
20 ml extra-virgin olive oil, plus extra if needed
2 tablespoons capers
1 teaspoon Dijon mustard
1 teaspoon sherry vinegar
handful of dill, finely chopped
handful flat-leaf parsley, finely chopped
handful of mint, finely chopped
1 garlic clove, grated
squeeze fresh lemon juice
kosher salt and freshly ground black pepper, to taste
1. Prepare the tongues: In a large saucepan of salted water, bring the tongues to a boil, then drain.
2. In a large saucepan, the peppercorns, garlic, parsley, leek, celery, thyme, and onion and cover with water. Bring to a boil, add the tongues, and reduce the heat to maintain a simmer. Cook, covered, until the tongues are tender, about 2 hours. Remove from the heat and allow the tongues to cool in their liquid.
3. When the tongues are cool enough to handle, peel them and slice them in half lengthwise. Strain the stock, discarding the solids, and place the sliced tongue into the liquid.
4. Heat the olive oil in a large skillet over medium-high. Add the tongues and cook, turning as needed, until golden, 8 to 10 minutes. Transfer to a bowl and season with salt and pepper. Add the green beans and set aside.
5. Make the green sauce: In a small bowl, combine all of the ingredients and season to taste with salt and pepper.
6. Add a few tablespoons of the sauce to the bowl with the tongues along with the watercress. Season to taste and transfer to a serving plate. Serve with more green sauce on the side.
East London Food by Rosie Birkett & Helen Cathcart is published by Hoxton Mini Press, £26. Available from www.hoxtonminipress.com